VEGETABLES RECIPES FOR YOUR IMMUNE

GARLIC CARROTS

1/2 cup parsley 2 lbs. carrots

2 large garlic cloves, pressed 1/2 cup water

2-3 tbls. vinegar 1/8 tsp. cayenne pepper 1/2 tsp. paprika 1/2 tsp. cumin powder parsley

Wash carrots and parsley. Chop parsley; peel and slice carrots. Put carrots, water and garlic in shallow pan of water, and simmer until just tender. Save cooking liquid for stock. Put carrots on plate; cover with vinegar, cayenne, paprika, and cumin. Garnish with parsley. Serve cold.

Serves 6 to 8.

SUNSET BOULEVARD CARROTS

2 cups brown rice, cooked 2 cups barley, cooked 1 lb. carrots

2 cups Mama Fox’s Spaghetti Sauce (see page 80)

several sprigs parsley

While Mama Fox’s Spaghetti Sauce, brown rice and barley are cooking, lightly steam and dice carrots. When everything is ready, mix brown rice and barley, spread over bottom of dish. Put carrots over the grains, pour spaghetti sauce over carrots. Season to taste, garnish with parsley.

Serves 4.

SOUTH PHILLY VEGGIE DIP

1/2 bunch parsley, minced 1 onion, chopped

3 cups garbanzo beans, cooked 2/3 cup sesame seeds

1/2 tsp. oregano 1 tsp. basil

dash of cumin

dash of garlic powder

Wash and mince parsley. Saute onion in water. Blend or mash garbanzo beans with all other ingredients. Use as a dip for raw vegetables or a sandwich spread.

Makes approximately 5 cups.

*66\80\8*

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